John Myers
Greek Style Potato Salad
The perfect greek style potato salad recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes triplets
- 2 Spring onion
- 150 g Sheep cheese
- 1 tsp Capers
- 80 g Black pitted olives
- 4 Boiled eggs
- 0,5 bunch Chives fresh
- 1 tbsp Lemon juice
- 200 g Yogurt
- 100 g Mayonnaise
- 1 tbsp Mustard
- Salt and pepper
- Wash the potatoes and cook in salted boiling water for about 20 minutes until they are firm to the bite. Drain and let cool, then peel and cut into slices.
- Clean, wash and cut the spring onions into rings. Dice the sheep’s cheese. Cut the chives into rolls.
- Put the potatoes, spring onions, sheep cheese, capers, olives and chives in a bowl and mix everything well.
- For the dressing: Mix yogurt, mayonnaise, mustard and lemon juice together well.
- Season the salad cream with salt and pepper and pour over the potato salad. Mix everything thoroughly until the potatoes are coated with the salad dressing. Divide the salad on plates. Peel and quarter the boiled eggs and arrange on top of the salad. Serve sprinkled with pepper from the mill. There was a bratwurst for my son.
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